I made this cake as we were desperate for some cake but had no butter in. So I started trawling recipes for something that could be baked without it and came across this recipe, then played about with it a bit. Mainly changing it from rhubarb to apple. The cake is light and tasty. The apples add a nice moist element and the crunchy topping finishes it off perfectly. I think there's plenty of scope here for development or customisation if you fancy. It's handy to have a tasty non-butter based cake recipe you can call on when needed.

• Beat the brown sugar, oil, egg and vanilla essence together.• Gradually add the flour, bicarbonate of soda and milk to this mixture, until smooth.• Stir in the apple, pour into a tin.• Combine caster sugar with a tablespoon of melted butter (I used oil as obviously had no butter) and stir in the flaked almonds.• Sprinkle this over the top of the cake then bake for 30 minutes in a preheated oven (180°C).

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I started this to keep a record of my favourite recipes and any successful experimentation. It’s a home-cooking blog, not gourmet. I tend not to dwell on details, preferring simple straightforward recipes. Hopefully there’s just enough info to inspire you to give it a go too.

Temperatures given are always for a fan oven in °C. Add 10-20° if using a conventional oven.

As I vary between grams and ounces depending on the recipe you may find these conversion tables useful.

Disclaimer...

Often my cookery is carried out upon inspiration from other cooks. When this is the case it will always be acknowledged either informally (I saw so-and-so do something like this on TV…) or formally (recipe from...).

Any association with or resemblance to an existing recipe when uncredited is purely coincidental.

This blog is not produced with any commercial gain in mind, but only with the intention of sharing great recipes.